Mirabelle Plum Galette

Posted: July 31st, 2019 - In Cakes & Bakes, Wasted Kitchen

Love food hate waste? Us too, we use surplus fresh veg & fruit in our Wasted Kitchen & we forage for fruit & flowers to use in Coxys Drinks too. Now is the season to scan those hedgerows as many are full of gorgeous useable fruit, like plums & blackberries. These are beautiful Mirabelle plums growing on the farm where we’re based which we turned into a gorgeous plum & frangipane galette. This recipe works with all kinds of fruit, from  plums, to cherries, to apples & pears later in the year, simply use what you have available.

Ingredients
200g Mirabelle Plums
One batch of homemade pasty or bought puff
75g butter
90 caster
80d almonds
2 egg yolks
½ tsp Vanilla extract

Plus Icing sugar to dust

Method
First make your pastry & leave to chill in the fridge (we used this recipe from Violet Cakes by Clare Ptak), next make the frangipane filling by combining the butter, sugar, ground almonds, egg yolks & vanilla extract (or try making your own vanilla sugar by collecting used, washed & dried vanilla pods). Wash, stone & halve the plums. Roll out the pastry to a dinner plate size & spread the frangipane over the base (if using bought puff remember to prick the base all over & leave an edge border to contain the filling, no fooling needed with this) then arrange the plums cut side up on top of the frangipane leaving an edge border. Lastly fold the pastry edge up & over (about 2cms to contain the filling). Bake for 10 minutes at 180, then take out & sprinkle with icing sugar & bake for another 10 minutes.

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